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XML Investigation of the possibility of producing synbiotic herbal tea based on chicory, garlic and Jerusalem artichoke by probiotic bacteria
somaieh monazami, Afshin Jafarpour
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XML Surface and interfacial activity of whey protein isolate-gellan gum conjugate as a function of polymerization degree
Majid Nooshkam, Mehdi Varidi
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XML Use of beta-carotene encapsulated with whey protein and casein and its effects on the shelf life of canola oil during storage
Seyed Sajad Malekhossini, Alireza Shirazinejad, Seyed Mohammad Bagher Hashemi
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XML Synergistic evaluation of glucose oxidase and lipase enzymes on rheological properties of barberry flour formulated with relative replacement of corn flour
Parisa Abadipazooki, Mahsa Tabari, Nafiseh Jahanbakhshian
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XML Effect of coatings with wild sage seed, basil seed and xanthan gums on the appearance characteristics of dried quince slices
Fakhreddin Salehi, Shamimeh Azimi Salim
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XML Viability of Bifidobacterium animalis subsp. Lactis in cocoa ice cream containing sweetener Stevia
Golnaz Eshaghi Makouei, MohammadHosein Movassagh
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XML Study the prevalence of Escherichia coli O157:H7 contamination in traditional and handmade ice-cream in ice-cream supplier trade units of Bandar Abbas and evaluating the efficiency of chromogenic media compared to the standard media for its detection
Maryam Eghbali, Dornoush Jafarpour
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XML Investigation the effect of Oleic acid and Beeswax on physical and functional properties of emulsion films based on fine wheat powder
Mahboobeh Kashiri, meysam Dehghani, Yahya Maghsoudlou, Mohammad Ghorbani, Hoda Shahiri Tabarestani, mahboobeh Hassani
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XML Effect of washing and active nanocomposite coating of carboxymethyl cellulose-nanoclay containing marjoram extract (Origanum vulgare L) on egg quality during storage at ambient temperature
Mona Ehsan, dariush khademi shurmasti
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XML The effect of adding bene kernel oil (Pistacia atlantica) and microliposomes of it on physicochemical and sensory properties of low fat cream
Mahsa Nikkhah, Zhaleh Khoshkhoo, Seyed Ebrahim Hosseini, Peyman Mahastishotorbani, Afshin Akhondzadeh basti a
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XML The effect of basil seed gum coating containing black cumin seed essential oil (Bunium persicum) on the quality and shelf life of rainbow trout fillet during refrigerated storage (4 ±1 оC)
mahsa sayari, Mohammad Rabani, Reza Farahmandfar, Reza Esmailzadeh Kenari, Rezvan Mousavi nadushan
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XML Knowledge Transfer from a research institute to rural producers to improve the safety and health conditions of traditional dairy products; Case study - Lighvan cheese
Amir Reza Shaviklo, Akram gharehdaghi, Hamid Reza Mahdavi Adeli
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XML nfluence of banana peel flour, basil and Alyssum homolocarpum seed gums on cakes containing fig and date syrup
Zahra Javaheri, Sara Ansari, M. T. Golmakani
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XML Optimization and Modeling of Gamma Aminobutyric Acid (GABA) Extraction Conditions from Lactobacillus brevis IRBC10818 Affected by Heat Shock by Response Surface Methodology
mahboobe rezaei, younes ghasemi, Anousheh Sharifan, hossein bakhoda
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XML Investigation of saturated and trans fatty acids in fast foods in Tehran
Shayesteh Hosseinabadi, Mohammad Hossein Azizi, Nargess Mooraki
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XML Production of probiotic pineapple juice with encapsulation of Lactobacillus plantarum by chitosan and tragacanth gums
Saba Sabbaghpour Langaroudi, Leila Nouri, Mohammad Hossein Azizi
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XML Separation and identification of artificial colors in foodstuffs at Torbat-e-Heydarieh city using thin layer chromatography during 2019-2010
Fahimeh Rahmati, hojjat karajhiyan
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XML Investigating the possibility of producing celiac bread using Lactic Acid Corn sourdough using Lactobacillus plantarum At two levels of 5 and 10 %
Mozhdeh Fazel Tehrani Moghadam, Hossein Jalali, Abdorreza Mohammadi Nafchi, Leila Nouri
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XML Effect of different parameters on the design of baking bread on the quality and textural properties of flat bread
S. Mahdi Mirzababaee, Ali Rafe, Hosein Zamani,
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XML The Effect of Replacing Low Phytate Rice Bran on Physicochemical Properties of Burger Chicken
Elahe Akbari, Mahshid Jahadi
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XML Effect of edible gelatin- mint essential oil (Mentha spicata) coating on microbial, chemical and sensory characteristics of fresh chicken fillet during storage at 4 ℃
Zahra Farhadvand, Ali Fazlara, Maryam Ghaderi Ghahfarokhi, Mahdi Pourmahdi broojeni
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XML Eryngium campestre essential oil: Total phenol and flavonoids contents, antioxidant power, antimicrobial activity and its interaction with nalidixic acid antibiotic in vitro
Mohammad Noshad, Behrooz Alizadeh behbahani
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XML Evaluation of the effect of aqueous and ethanolic extraction methods on the antioxidant and antimicrobial characteristics of Lippia citriodora extract
Mohammad Noshad, Behrooz Alizadeh behbahani
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XML Investigation of adding antioxidant compounds extracted from sugar beet leaves by ultrasonic method on oxidative stability of soybean oil
Samira Izadi, Masod Honarvar, Habib Mirzaei
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XML Study of Drying Behavior of Pumpkin by Convective Hot Air Drying– Cast Tape Drying
Bijan Askari, Mahdi Kashaninejad, Aman mohammad Ziaiifar, Ebrahim Esmaeelzade
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XML Enrichment and optimization of wheat fiber and dill essential oil in synbiotic doogh using response surface methodology
Shahin Zomorodi, Marzieh Bolandi, Mehdi Shahidi
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XML A comparative study between maceration, microwave and ultrasound methods for extraction sour lemon peel extract and its antioxidant properties
yasamin latifi, Maryam Darvishhoseini, Ameneh Seddighi Pashaki, Zahra Ghafuri, Leila Najafi, Atefeh Arjmandian
Abstract -   Full Text (PDF)
XML Investigation of physicochemical and sensory properties of functional cocoa milk containing berry juice, whey and various hydrocolloids
Bita Bakhshi, Vahid Hakimzadeh, Hassan Rashidi
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XML antioxidant activity of nano-encapsulated free and bounded phenol
NAZILA MOBASERI, reza esmaeilzadeh kenari, Razie Razavi
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XML physicochemical, sensory and rheological properties (creep behavior) of sour cherry jam based on stevia and optimization of formulation by response surface methodology
Ahmad Nourmohammadi, ahmadi ebrahim, Ali Heshmati
Abstract -   Full Text (PDF)
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